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Full Online Book HomeLearning KitchenDesserts - Trifle - Make-ahead Cappuccino-oreo Trifles
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Desserts - Trifle -  Make-ahead Cappuccino-oreo Trifles Post by :rashme Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1613

Click below to download : Desserts - Trifle - Make-ahead Cappuccino-oreo Trifles (Format : PDF)

Desserts - Trifle - Make-ahead Cappuccino-oreo Trifles

1/2 cup sugar
1/4 cup cornstarch
1 tablespoon instant coffee granules
1 large egg
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlua (coffee-flavored liqueur)
16 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos), divided
1 1/2 cups frozen reduced-calorie whipped topping, thawed (light Cool Whip)

Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180 degrees or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlua. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool.

Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie.

Yield: 8 servings.

CALORIES 227 (21% from fat); FAT 5.4g (sat 3g, mono 1.5g, poly 0.3g); PROTEIN 5.1g; CARB 40.2g; FIBER 0.7g; CHOL 31mg; IRON 1.4mg; SODIUM 183mg; CALC 107mg
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Desserts - No Bake Punch Bowl Cake Desserts - No Bake Punch Bowl Cake

Desserts - No Bake Punch Bowl Cake
1 large angel food cake, broken into bite size pieces 1 large carton sour cream (16 oz.) 1 small can Pet milk 1 large carton Cool Whip 1 box powdered sugar Break angel food cake into bite size pieces. Mix sour cream, milk, Cool Whip and powdered sugar together. Pour mixture over cake and toss.

Desserts - Trifle -  Lemon Trifle Desserts - Trifle - Lemon Trifle

Desserts - Trifle -  Lemon Trifle
14 ounce can sweetened condensed milk 8 ounce lemon yogurt 1/3 cup lemon juice 2 teaspoons grated lemon rind 2 cups whipped topping 10 inch angel food cake -- cubed 2 cups fresh raspberries 1/2 cup flaked coconut -- toasted fresh mint -- optional In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint, if desired.